The Woodcutter's Wife's Pasta

The Italian translation is "Maccheroncini allo Boscaiuola," but in any language this dish is succulent and saturated with provocative, musky flavors. This dish is simple to prepare and a heaven-sent treat to consume.

Ingredients:

a handful of dried Porcini mushrooms, appx. 2 ounces.
2 Tablespoons butter
2 Cups heavy cream
1 Pound elbow macaroni
1 fresh white truffle, sliced
1 ½ Cup freshly grated Parmesan cheese
Sea salt & freshly ground white pepper

Preparation:

Soak the dried porcini for about 20 minutes in warm water to cover, then squeeze dry.
Heat the butter in a large skillet until melted. Add the mushrooms and cook until golden brown.
Stir in the cream and cook until it begins to thicken and coats the back of a spoon.
Cook the pasta in boiling, salted water until al dente; drain and add to the sauce.
Add the truffle and cheese and toss over low heat.
Add the salt and pepper to taste and serve immed

Directions:
The Italian translation is "Maccheroncini allo Boscaiuola," but in any language this dish is succulent and saturated with provocative, musky flavors. This dish is simple to prepare and a heaven-sent treat to consume.

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The Woodcutter's Wife's Pasta

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